Ingredients
- 1 Can Reduced-sodium chicken broth 14.5oz
- 1/2 cup water
- 3 inch medium potatoes cut into 1/2 " cubes
- 1 inch Medium carrot 1/4 " slices
- 1 lb Bonless skinless chicken breast cut into chunks
- 1 inch medium zucchini cut into 1/4" slices
- 3 Green onions sliced
- 2 tsp Dried basil
- 1/8 tsp salt
- 1/8 tsp Pepper
Instructions
- In a 3-quart saucepan over medium heat combine broth and water. Cover and bring to a boil. Add potatoes and carrots; cover and cook 5 minutes. Add chicken, zucchini, onions and basil; bring to boil, reduce heat, cover and cook until vegetables are tender and chicken is opaque throughout.
- Season with salt and pepper.
Nutrition
Calories |4kcalCarbohydrates |1gProtein |1gFat |1gSaturated Fat |1gPolyunsaturated Fat |1gMonounsaturated Fat |1gSodium |76mgPotassium |39mgFiber |1gSugar |1gVitamin A |94IUVitamin C |2mgCalcium |19mgIron |1mg
